Some years ago I used award points from one of my credit cards and opted for a free signed copy of Paul Prudhomme's Chef Paul Prudhomme's Louisiana Kitchen cook book*. I also received an apron (still unused) and a set of Prudhomme's Cajun seasonings. I liked the seasoning for blackened fish so much I set out to make my own with ground herbs and seasonings in my cabinet. I found this recipe to be a good likeness.

Seasoning for Blackened Fish or Chicken

3 tbspn paprika
2 tbspn black pepper
1-1/2 tspn cayenne pepper
1 tbspn garlic powder
1 tbspn onion powder
2 tspn thyme
2 tspn oregano
2 tspn. salt

Blend seasonings.

Add 2 or 3 tablespoons of mix to 1 cup of flour. Pat flour and seasonings mixture onto both sides of fish. Let sit for 5 minutes. Cook in large heavy frying pan over high heat in 2 cups of vegetable oil and 1 stick of butter*. Cook until deep brown but not burnt. About 2-1/2 minutes each side. Remove from pan and place on brown paper bag or paper towel to remove excess oil.


Hint

* If your stove has a ventilator use it or open window. Cooking at high heat can cause smoke.
* Chef Paul Prudhomme's Louisiana Kitchen cook book
* Chef Paul Prudhomme's Magic Seasoning Blends